hands-on classes (3 hrs)
This class is a must for the die-hard foodies who are eager to get their hands dirty! You will play an active role in preparing a full-course meal along with our featured chef, before enjoying the fruits of your labour in a sit-down meal.
fundamental workshops (5 hrs)
These intensive, hands-on courses teach you about a specific cuisine, cooking technique or theme. Our Basics Fundamentals workshop is ideal for the novice cook who is looking to gain confidence and skills in the kitchen.
masterclasses (3.5 hrs)
These condensed intensive, hands- on courses focus on a specific cuisine or theme. Our masterclasses are ideal for the intermediate cook who is looking to expand their skills in the kitchen.
wine/beer dinners (3 hrs)
This one-of-a-kind dining experience pairs seasonally inspired menus with the region’s best artisan wines and beers, often with the wine/beer maker at the helm! Take a seat at our communal dining table and watch the menus come alive.
Terms and Conditions
Full payment is required upon registration to confirm seats. All classes are subject to applicable taxes. Please check your schedule in advance before registration.
Because of limited seating, all classes are non-refundable and non-transferable to another date, however, you may send a guest in your place.
We do our utmost to finish our classes within the scheduled times. As cooking time varies with each chef and menu, some classes may run overtime. Please be aware and prepared for this in advance.
If the urban element must cancel a class due to insufficient registration or unforeseen circumstances, registrants will be notified and provided with a complete refund.
Some menu items are subject to change, with seasonal availability.
The urban element, its instructors and employees are not responsible for any injury, loss, or damages sustained by its guests while onsite.
CHEF DEVIN MARHUE executive chefBorn and raised in Ottawa, Chef Devin Marhue has a distinctly multicultural vibe to his unique style of cooking. He comes from a family of cooks, having been taught traditional Trinidadian dishes by his father and uncles at a very young age. Devin loves bold flavours and refined French techniques. His exploration and playfulness with food shows in both his innovative menus and thoroughly modern and intricate plating. Devin has worked under some of the best, including a stage at the Fat Duck in Bray, England; closer to home, under Marc Lepine (Courtyard), Charles Part (Les Fougères) and Anton Yannick (Cordon Bleu). As UE’s Executive Chef, his responsibilities (besides cooking) range from menu creation and recipe development through to all aspects of kitchen management. As we move into our next decade of providing unique culinary experiences, we are excited to share and showcase Chef Devin’s knowledge and talent.
CHEF MARK WELLS sous chefChef Mark Wells started his career in the kitchen at age 12 as a dishwasher. Even then, he knew he was happiest surrounded by food. Over the past 15 years, Mark has worked both front and back of house, prepping, cooking, serving and, of course dishwashing. All of this experience has given him a solid foundation for his natural talent and creativity. Mark’s beautifully clean but relaxed style of cooking and plating is based in simple classic traditions and quality ingredients, and aligns perfectly with the Urban Element philosophy. Mark leads the Urban Element’s Culinary Cooking Camps for children ages 9-15, as well as teaching on our private and public calendar. Mark’s passion for food as nourishment and for enjoyment makes him a valuable part of the Urban Element’s Chef team.